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Mile High Pound Cake Recipe
Samia

Mile High Pound Cake Recipe

The Mile High Pound Cake is a rich, buttery dessert known for its light, fluffy texture. It combines simple ingredients like butter, sugar, eggs, flour, and vanilla, with a touch of baking powder for lift. The cake is mixed until smooth, then baked at a low temperature to ensure even cooking. The result is a moist, tender cake that rises impressively high. Perfect for special occasions, it can be served plain or with fruit, whipped cream, or glaze.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 4 cups all-purpose flour sifted
  • 1 teaspoon baking powder
  • ½ cup buttermilk at room temperature
  • ½ tablespoon butter vanilla emulsion
  • 2 cups unsalted butter softened
  • 4 oz cream cheese softened
  • 4 cups granulated sugar
  • ½ teaspoon salt
  • 8 large eggs at room temperature
  • 1½ tablespoons pure vanilla extract
  • ½ tablespoon lemon extract
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter flavored shortening

Equipment

  • Electric stand or hand mixer
  • Large mixing bowls
  • Measuring cups and spoons
  • Rubber spatula
  • 12-cup bundt pan or tube pan
  • Cooling rack
  • Oven

Method
 

  1. Preheat your oven to 325°F (163°C). Generously grease and flour a 12-cup bundt or tube pan. Set aside.
  2. In a large mixing bowl, cream together the softened butter, cream cheese, shortening, and vegetable oil until smooth and fluffy (about 4–5 minutes on medium-high speed).
  3. Gradually add the granulated sugar, continuing to beat until the mixture is light and creamy (about 5–7 minutes).
  4. Beat in the eggs, one at a time, mixing well after each addition to ensure full incorporation.
  5. Stir in the vanilla extract, lemon extract, and butter vanilla emulsion.
  6. In a separate bowl, whisk together the flour, salt, and baking powder.
  7. Gradually add the dry ingredients to the batter, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined do not overmix.
  8. Pour the batter evenly into the prepared pan. Bake at 325°F (163°C) for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove from oven and allow the cake to cool in the pan for 10–15 minutes. Carefully invert onto a wire rack and allow to cool completely.